Slow and Easy Vegetable Stew

Ingredients:

• 3 medium cloves garlic, coarsely chopped

• 1 small onion finely chopped

• 1 (8-ounce) package sliced mushrooms

• 2 medium ribs celery, sliced

• 2 medium carrots, sliced

• 1 small butternut squash peeled, seeded, and cut into 1-inch cubes ( can buy pre-cut)

• 1/2 cup cut green beans

• 2 small thinly sliced leeks (white parts)

• 1/2 pound baby white potatoes

• 1 (15-ounce) can white beans ( may sub for Great Northern beans or cannellini beans) rinsed and drained

• 1 1/2 to 2 cups veggie broth

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1-2 bay leaves

• 1 teaspoons fine salt

• 1 tsp Better Than Bouillon ( Vegetable)

• 1/2 teaspoon freshly ground black pepper

Instructions:

• layer in order: garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.

• Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.

• Cook on low for 5 to 7 hours until the vegetables are tender.

Tips:

• Cut the vegetables the same size so they're all tender at the same time.

• Prep ahead: All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.

• The fire-roasted tomatoes add a little bit of a smoky taste which I love but if you can't find them or don't like them go for plain crushed tomatoes instead.

Plant Powered Vegetable Soup

A healthy soup that is great for a meal or a side. Full of fiber, veggies and protein.

Serves: 6

Ingredients

2 cloves of chopped garlic , 2 Tablespoons olive oil , 2 large carrots cut into pieces, 3 zucchinis chopped, cauliflower cut into pieces , Approx 2 cups of cut broccoli florets, Handful or two of greens of your choice ( kale, collards, spinach) 2 cups of small red lentils, Approx 8 cups of water or veggie broth ( give or take) 1 tablespoon of “Better Than Bullion”( veg ) or a cube or two of vegetarian bullion (optional)

Instructions

Saute garlic and oil for a few minutes.Add cut up vegetables ( w/ out greens) and saute for about 3-4 minutes. Add water and then lentils. After about 5 minutes add in the greens and the bullion. Stir and cook at medium heat until it comes to a boil. Reduce heat, cover and simmer for about 30-45 min. Keep an eye to see if there is more water needed. Add more if you like a thinner soup. Salt and pepper to taste. These lentils will thicken and break down and you will have a wonderful hearty soup. Great leftovers.

Vegetarian Chili

Prep time
15 mins
Cook time
30 mins
Total time
45 mins

Serves: 8

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced, (or one can organic diced tomatoes)
• 1 carrot, cut into quarter moons
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups cooked or canned red, black or kidney beans
• 1 cup water
• 2 tablespoons organic tomato paste
• 1 teaspoon sea salt

Instructions

1. Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes.
2. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes.
3. Slowly add beans, water, tomato paste, and salt.
4. Cook on low to medium heat for 20 minutes.

Notes
Add as many veggies as you like such as bell peppers, zucchini and corn kernels.